Cuisinart 14-CUP - Manual (Page 64)

64 DESSERTS
makes about 2¼ cups
Approximate preparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy
simmer.
Insert the large metal chopping blade into the medium
work bowl of the Cuisinart
® Food Processor. Add the
yolks, cornstarch and remaining sugar; process for 1
minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the
milk mixture slowly through the feed tube and process
mixture for about 1 minute.
Return mixture to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entire surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture through a fine mesh strainer into the
large work bowl fitted with the large metal chopping
blade. Process for 5 minutes. Pour mixture into a clean
mixing bowl; cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners’ sugar. Fold into pastry cream once
completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat)
| carb. 8g | pro. 1g | fat 4g |
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g
1½
cups milk
½ cup heavy cream
½
cup Granulated suGar
,
divided
½
teaspoon salt
½
tablespoon pure vanilla
extract
4
larGe eGG yolks
2 tablespoons cornstarch
f
or a liGhter pastry cream
:
½ cup heavy cream
1½
tablespoons
confectioners ’ suGar
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy .
PASTRy CREAm